Cauliflower In Tahini Sauce Recipes

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ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE

I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.-Lidia Haddadian, Pasadena, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 14



Roasted Cauliflower with Tahini Yogurt Sauce image

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.

Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

1/4 cup grated Parmesan cheese
3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head cauliflower (about 1-1/2 pounds), cut into 4 wedges
SAUCE:
1/2 cup fat-free plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon tahini
1/4 teaspoon salt
Dash paprika
Dash cayenne pepper
Minced fresh parsley

GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE

Seasoned with cumin and sumac and drizzled with a bright lemony sauce, this cauliflower salad is the perfect addition to your barbecue spread. We use a grill basket to prevent the florets from falling between the grates (but if you don't have one you can line the grates with foil instead). Topped with fresh herbs, walnuts and sultanas, this is sure to become a regular part of your summer rotation.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16



Grilled Cauliflower Salad with Tahini Yogurt Sauce image

Steps:

  • Preheat a grill to medium-high.
  • Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
  • Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
  • Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
  • Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.

1/4 cup olive oil
1 tablespoon ground sumac
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups cauliflower florets (larger bite-size pieces; from about 1 large head)
Kosher salt and freshly ground black pepper
1/3 cup plain whole-milk yogurt
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped
3 green onions, chopped
1/2 small red onion, chopped
1/2 cup walnuts, chopped
1/3 cup sultanas or golden raisins

ROASTED CAULIFLOWER WITH TAHINI AND SRIRACHA

Tahini and Sriracha are both delicious, and work surprisingly well together. This is a savory side dish or appetizer with a kick!

Provided by LauraF

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 2

Number Of Ingredients 9



Roasted Cauliflower with Tahini and Sriracha image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
  • Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
  • Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
  • Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
  • Plate cauliflower and garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 16.6 g, Fat 16 g, Fiber 7.6 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 482.2 mg, Sugar 5.5 g

1 pound cauliflower florets
1 tablespoon grapeseed oil
1 pinch ground cumin
salt and ground black pepper to taste
2 tablespoons tahini
1 tablespoon Sriracha sauce
2 teaspoons water, or as needed
1 tablespoon chopped cilantro
1 teaspoon sesame seeds

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